!t is not long till Easter, so I am going to try out some new Easter recipes. After baking this, I wonder if it might not also be great as individual little bars or muffin sized brownies. I shall have to trial those and see.
Cadbury Creme Eggs are not cheap, and six cost $10-20. You could make a more budget friendly version with some of the cute little peppermint, caramel or strawberry filled mini eggs. The Creme Eggs have a nice line all around the centre, where the halves are joined, and it made them easy to cut. Only 1 of the 12 halves was a bit iffy.
This is a very straight forward and easy recipe. And I followed the recipe exactly, (I know, how unlike me!!) even the brand of cocoa.
I think this is a decadent brownie, not one for the lunch box, but maybe with coffee or tea after a long Easter Sunday lunch. If you have one. There is time for three more Easter themed posts on the Fridays leading up to Easter. I love Easter baking and look forward to some new baking ideas.
Creme Egg Brownies makes 12 generous pieces
- 125g butter, cubed
- 125g good dark chocolate, chopped
- 1 cup brown sugar
- 3 eggs
- 1/3 cup plain flour
- 1/4 tspn baking powder
- 1/3 cup cocoa
- 6 Cadbury Creme Eggs, halved
Preheat oven to 180*C.
Melt the chocolate and butter in the microwave, over some simmering water, or as I do: in the oven while it is heating. Just mind the hot bowl! When the chocolate is almost melted, remove from the heat and stir till smooth. Then add the brown sugar and mix well.
Whisk the eggs and add to the chocolate mixture. Stir thoroughly.
Sift the flour, baking powder and cocoa and then fold into the batter.
Grease and line a slice tin, approximately 30 x 20, and pour in the brownie. Smooth the top and bake for about 30 minutes, turning half way through. I checked at 25 minutes and that was plenty for my brownie.
While the brownie is baking, cut the Creme eggs in half. Take the tin out of the oven and press the half eggs into the top of the brownie, cut side up. I arranged mine in a 3 x 4 array. Hip hip array.
Bake for another 5-7 minutes and then cool on a rack until cold. Cut into 12 pieces and store in an airtight container.